- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
An easy Asian-fusion meal that uses lamb cutlets, eggplant, green beans and a quick chilli pickle.
Ingredients
- 60g (1/4 cup) coconut oil
- 1 red onion, cut into thin wedges
- 4cm piece ginger, peeled, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 400g eggplant, halved, sliced diagonally
- 1 tablespoon water
- 300g green beans, trimmed, halved diagonally
- 1 cup fresh basil leaves, firmly packed
- 12 French-trimmed lamb cutlets
- Small basil leaves, extra, to serve
Quick chilli pickle
- 2 tablespoons mirin seasoning
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoons caster sugar
- 1/2 teaspoon sea salt
- 1 long fresh red chilli, thinly sliced diagonally
- 1 star anise
Method
- Step 1For the pickle, combine all the ingredients in a microwave-safe bowl. Microwave on high for 1 minute. Stir to dissolve. Set aside.
- Step 2Heat 2 1/2 tbs coconut oil in a large non-stick frying pan over high heat. Add the onion. Cook, stirring, for 1 minute or until just soft. Stir in the ginger and garlic for 1 minute or until aromatic. Add the eggplant. Cook, stirring, for 3 minutes. Add the water and half the chilli pickle. Cook, stirring, for 3 minutes or until eggplant is tender. Stir in the beans for 2-3 minutes or until tender crisp. Remove from heat. Stir through the basil. Season. Transfer to a bowl. Keep warm.
- Step 3Heat remaining oil in pan over medium-high heat. Season lamb. Cook, turning, for 4 minutes for medium or until cooked to your liking. Arrange eggplant mixture and lamb cutlets on a serving platter. Drizzle over a little of the remaining chilli pickle and top with extra basil leaves. Serve with the remaining pickle.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3432 kj
Energy
38.1g
Fat Total
21.1g
Saturated Fat
8.4g
Fibre
88.3g
Protein
270mg
Cholesterol
619mg
Sodium
9.9g
Carbs (sugar)
29.6g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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